Apple and Feta-Stuffed Pork Tenderloin

Apple and Feta-Stuffed Pork Tenderloin


This incredibly flavorful stuffed pork tenderloin makes an elegant main course for any holiday gathering. It pairs well with most traditional side dishes and tastes even better as leftovers the next day. Assuming there are any, of course!

The key to success with this recipe is to make sure you select pork tenderloin instead of a regular pork loin roast. Tenderloins are longer and narrower than loin roasts, and they normally weigh around 1 pound each. Therefore, a two-pound (or slightly larger) package will contain two individual pieces of meat. Butterfly both pieces by cutting halfway through the meat lengthwise, without cutting all the way through. Then, pound and stuff each piece as described below.

Prep time: 15 minutes
Cook time: 60-75 minutes, plus time to rest
Serves: 6

Ingredients:

2–2½ lbs. pork tenderloin, butterflied
½ c. unsweetened apple juice
½ c. Riesling, or other sweet white wine
Sea salt and black pepper, to taste
1 T. extra virgin olive oil
2 small Gala apples, peeled and diced
1 small red onion, thinly sliced
1 c. white mushrooms, sliced
2 T. fresh rosemary leaves, finely chopped
1 t. ground cinnamon
1 t. ground cloves
1/3 c. dates, chopped
6 oz. Feta cheese, crumbled

Will also need:
Kitchen string or toothpicks

Tip: Total cooking time will vary based on a number of factors, including individual oven temperatures, thickness of the roasts, and the starting internal temperature of the meat. Check temperature after 50 minutes and adjust final cooking time accordingly.

Directions:

  1. Let pork tenderloin rest at room temperature for at least 30 minutes, but not more than 2 hours, before cooking. 
  2. Preheat oven to 425°F. Combine apple juice and white wine in a small bowl and season with salt and black pepper, to taste. Set aside.  
  3. Place a sheet of plastic wrap on a clean, dry work surface. Add the butterflied tenderloins on top of the plastic and cover with a second sheet of plastic wrap. Pound the meat with a meat mallet or rolling pin until it is approximately 1/3” thick throughout. Season lightly with salt and black pepper.
  4. Heat olive oil in a large skillet over medium heat. Add chopped apples, red onion, and mushrooms. Cook, stirring occasionally, until the apples are soft and mushrooms and onion are browned, approximately 8-10 minutes. Season with salt and black pepper, to taste.
  5. Add rosemary, cinnamon, and cloves to the skillet and cook for another minute or two, or until the spices become fragrant. Remove from heat and stir in the chopped dates and crumbled Feta.
  6. Spread the stuffing mixture onto the prepared pork tenderloins and roll up tightly. Secure the roasts with kitchen string or toothpicks.
  7. Carefully transfer the tenderloins to a large roasting pan. Using a pastry brush, coat the outside of each roast with the apple cider/wine mixture, then pour half of the remaining liquid into the pan. Sprinkle roasts lightly with salt and black pepper, if desired, before placing the pan into the pre-heated oven.  
  8. Baste the pork with the remaining apple cider mixture every 10-15 minutes while it cooks. Check for doneness after 50 minutes and continue cooking until an instant read thermometer inserted into the center of the pork reads just below 145°F. (Temperature will increase while the meat rests).
  9. Remove from oven and cover pan loosely with aluminum foil. Let rest for 10-15 minutes before removing the kitchen string or toothpicks. Slice and serve immediately with a drizzle of pan juices. Enjoy!

Creamy Mashed Sweet Potatoes with Fresh Thyme

Creamy Mashed Sweet Potatoes with Fresh Thyme


These rich and creamy mashed sweet potatoes are the perfect side dish for just about any holiday meal. However, they’re so quick and easy to make, you’ll want to enjoy them throughout the year.

What’s more, sweet potatoes are as nutritious as they are delicious. They contain fewer calories and are higher in fiber, Vitamin A, and Vitamin C than their white counterparts.*

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 6-8

Time-Saving Tip: The smaller the sweet potatoes are cut before boiling, the faster they will cook. 

Ingredients:

4 large sweet potatoes, peeled and cubed
3 T. unsalted butter, room temperature
4 oz. cream cheese, softened
2-3 T. half and half
2 T. fresh thyme leaves, minced
2 t. ground cinnamon
1 t. ground all-spice
Sea salt and black pepper, to taste

Optional toppings:
Whipped cream cheese**
Walnuts halves, toasted

Directions:

  1. Place the sweet potatoes in a large pot and cover with cold water. Bring the water to a boil and cook until the potatoes are fork tender, approximately 15-20 minutes. Once the potatoes are cooked, drain thoroughly and return to the pot.
  2. Add butter, cream cheese, and half & half to the sweet potatoes and mash with an immersion blender or a hand-held mixer. For a thinner consistency, add more half & half, if desired.  
  3. Once the potatoes are creamy, stir in thyme leaves, cinnamon, and allspice until well blended. Season with salt and pepper, to taste, and serve immediately topped with a spoonful of whipped cream cheese and/or toasted walnuts, if desired. Enjoy!



Recipe Notes: 

*Source: Cleveland Clinic Foundation infographic

https://health.clevelandclinic.org/2013/03/white-potatoes-vs-sweet-potatoes-which-is-healthier/


**To make whipped cream cheese topping, blend 4 oz. softened cream cheese, 3 tablespoons half & half, and a dash of cinnamon with an immersion blender or hand-held mixer until light and fluffy. Cover and store any leftovers in the refrigerator and use wherever you enjoy regular cream cheese.

Cranberry-Pear Sauce with Rosemary and Ginger

Cranberry-Pear Sauce with Rosemary and Ginger



This gorgeous, delicious cranberry-pear sauce is sure to be a hit this holiday season! It is super quick and easy to make and does not include any refined sugar. Instead, it gets its sweetness naturally from ripe pears and a touch of real maple syrup. Once you try this recipe, you’ll never look at store-bought cranberry sauce the same.

Prep time: 10 minutes

Cook time: 10-15 minutes, plus 15-20 minutes to cool

Serves: 6


Ingredients:

12 oz. fresh cranberries

2 medium ripe pears, peeled and diced

2 t. fresh ginger, peeled and grated
3 T. fresh rosemary leaves, finely diced

3 T. real maple syrup

¾ c. water

Sea salt, to taste



Directions:

  1. Add cranberries, pear, ginger, rosemary leaves, maple syrup, and water to a medium saucepan. Cook over medium-high heat, stirring occasionally, until the mixture starts to boil and the cranberries burst open, approximately 5 minutes.
  2. Reduce heat to medium-low and simmer for another 5-10 minutes. While cooking, mash the cranberries and pears with a wooden spoon. Season with a pinch of sea salt and stir to combine.
  3. Remove from heat and allow sauce to cool for 15-20 minutes before checking the consistency. Add a little water if the sauce is too thick. Taste and add more maple syrup for a sweeter sauce, if desired.
  4. Optional: For a smoother sauce, blend one-half of the cranberry mixture in a food processor or blender until smooth. Stir puree back into the remaining sauce before serving.
  5. Serve immediately or chill before serving. Enjoy! 


Cashew Chicken Wraps

Cashew Chicken Wraps


Tip: For best results, heat the peanut butter in the microwave for 15-20 seconds before adding to the sauce. It is easier to blend when slightly warm.

Prep time: 15 minutes
Cook time: 10-15 minutes
Serves: 4

Sauce Ingredients:

1/3 c. tamari (gluten-free soy sauce) or coconut aminos
2 T. sugar-free crunchy peanut butter, room temperature
3 T. honey, preferably local
2 T. rice vinegar
1-2 large garlic cloves, minced
1 T. sesame oil
½ t. crushed red pepper flakes*

For less heat, use ¼ teaspoon crushed red pepper flakes instead

Ingredients:

1 lbs. boneless, skinless chicken breast, cubed
2 T. unsalted butter
3 large green onions, sliced (white and green parts separated)
1-2 cloves garlic, minced
Sea salt and black pepper, to taste
I large head Bibb lettuce, separated, rinsed, and patted dry
½ c. chopped cashews, lightly salted

Directions:

  1. Whisk together the tamari, peanut butter, honey, rice vinegar, garlic, sesame oil, and crushed red pepper flakes in a large bowl. Add the cubed chicken breast and gently toss to combine. Set aside.
  2. Heat butter in a large nonstick skillet set over medium heat. Add white part of green onions and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion starts to develop some color, approximately 2-3 minutes.
  3. Pour the chicken and sauce into the skillet and stir to combine. Cook, stirring occasionally, until the chicken is cooked through and the sauce starts to thicken, approximately 8-10 minutes.
  4. Remove from heat and divide the chicken mixture between the Bibb lettuce leaves. Top each wrap with the sliced green onions and chopped cashews and serve immediately. Enjoy! 

Down to the very last drop!

Down to the very last drop!

 

 

Don’t waste a single drop. When you get down to the bottom of the bottle there may not be a visible drop left but the whole inside is coated with precious oil, so how do you get it all out? Those drops are money, and I want to make sure you are getting every penny’s worth!

 

Pro Tips to create less waste:.

 

  1. Remove the orifice reducer, the plastic cap inside the top, to let the last few drops drip out.
  2. Soak your empty bottles in a jar of Epsom salt; then soak yourself in a hot Epsom bath.
  3. Add your empty oil bottles to a jar of water; then use that water to fill your diffusers.
  4. Save your empty bottles and use to make your own custom roller blends.
  5. Use your empties to fill with a small amount to share an oil sample with a friend.
  6. Did you know that one capful of Thieves Household Cleaner fits almost perfectly in an empty 5-ml bottle? Yep! Fill up that 5 ml bottle with Thieves All-Purpose Cleaner and give it to a friend. Be sure you put the orifice reducer back in to avoid leaks.

 

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What are some other ways you have reused and recycled your empty bottles?

 

#OilsonaBudget

 
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